Method

Blacken the whole garlic and the onion slices on all sides in a large, dry non-stick frying pan. Remove, cool briefly, then peel the garlic cloves. Soak the ancho chilli in boiling water for 15 mins, drain, then place in a blender with the sugar, cider vinegar, garlic, onion and some salt and pepper. Whizz to a smooth sauce.

Heat the grill. Brush each salmon fillet liberally with the sauce and save any remaining. Grill for 8 mins. Meanwhile, mix the lime zest with the crème fraîche. Serve the fish with extra chilli sauce, a dollop of the crème fraîche and lime wedges for squeezing over. Sprinkle with coriander, if you like, and serve with green beans or rice and a salad.

Comments, questions and tips

Comments (25)

The combination of the fish, the sauce and the limey crème fraîche is absolutely excellent. Each bit on its own is nice enough, but it really comes together on the plate as the flavours set each other off and enhance each other at the same time. Whoever created this recipe is a genius.

Easy and tasty dish. Very quick to prepare which was a pleasant surprise. I used a whole fresh chili for 2 person quantity. Probably cut down on sugar next time as we don't have a particularly sweet tooth. Other than that, made recipe exactly as directed. Having friends for dinner and will be making this dish for them.

Not normally one to write a review but will make an exception for this delicious dish.

I highely recommend everyone to at least try this. I would even go as far as saying it's one of best evening meals I have made yet. Followed the instructions exact and didnt add anything extra. Just make sure you have some sauce left over to serve with the salmon and creme fraiche.

Absolutely bloody delicious, I halved the amount of sugar in the sauce otherwise it would have been too sweet. Used balsamic vinegar as well in stead of cider as couldn't find any cider in cupboard, which worked beautifully as it had a thick, sweet texture.

Delicious! Don't skip the blackening, it makes all the difference to the taste and the wonderful aroma whilst it's cooking. I doubled up on the lime zest in the creme fraiche as I didn't think it would be noticeable otherwise.

Delicious! Don't skip the blackening, it makes all the difference to the taste and the wonderful aroma whilst it's cooking. I doubled up on the lime zest in the creme fraiche as I didn't think it wouldn't be noticeable otherwise.

Delicious! Don't skip the blackening, it makes all the difference to the taste and the wonderful aroma whilst it's cooking. I doubled up on the lime zest in the creme fraiche as I didn't it wouldn't be noticeable otherwise.

Really delicious. I used a fresh chilli instead of dried which was lovely. Also, used lemon instead of lime because there were no limes left at the supermarket! I served with rice, corriander stirred through and green beans for healthy value. I'm not normally a big salmon fan but this was fantastic, will defo be doing it again, nowhere near as much of a fath as it seems.

This recipe is great! The recipe makes more chilli glaze than you need. I saved it in a sealed jar in the fridge and used it mixed with prawns and veg for a great topping to salad. If nothing else I will definitely make the glaze again.

I was very sceptical about this before I made it - burnt garlic & onions!! So glad I tried it - it was surprisingly good. Served it with trout fillets instead of the salmon and the lemony rice & peas.Recommended if you want to try something a little different.

Loved this thought it would be difficult to cook as different to what we usually cook especially the Ancho Chilli, but was so tasty will be making this again. As others suggested added some lime juice to creme fraiche very good.

Exceptionally good. Really interesting flavours and certainly good enough to serve for dinner - note I thought the sauce quantitiies should be doubled to have enough for 4 good marinades and a plate garnish.

Fabulous recipe. One of the best salmon dishes I have ever had. Blackening the garlic and onion is a bit time consuming but very worth it. A lovely dish for entertaining. I always make the amount of sauce for four, even when serving two. I then use it on chicken fillets a few days later. They are delicious too.

This was such a huge hit with my family. Absolutely loved it. Added few more chilies and lime juice to the sour cream as per someone's comment...it went beautifully well with a healthy salad. I'm definately making it again next week for my dinner party.

I made this as instructed, but used fresh chilli as didn't have any dried. Blackening the onion and garlic was a bit of a fag to be honest, but it proved very popular with my guests. It was fine, but am not sure I would bother doing again.

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